A popular Japanese dish is grilled chicken - a marinade with ginger, garlic and the traditional Japanese sake and rice wine, mirin. The chicken could just be as easily cooked on the barbecue using the marinade throughout the cooking time.
1 (1.5kg) whole chicken, cut into pieces
1 tablespoon grated fresh ginger
1 clove garlic, crushed
3 tablespoons white sugar
150ml soy sauce
1 tablespoon sake
1/4 cup (60ml) mirin (Japanese sweet wine)
2 tablespoons cooking oil
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Rinse chicken and pat dry. In a glass baking dish or bowl stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Cover and refrigerate for several hours or overnight.
Heat oil in a large heavy frypan over medium-high heat. Place chicken pieces into the frypan skin-side down reserving marinade. Cook until light brown then flip and brown the other side.
Drain the oil and pour the marinade into the frypan with the chicken. Cover, and reduce heat to low and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the frypan occasionally, until marinade is evaporated. Serve hot with rice or noodles.
The marinade doesn't have to just be used for chicken, but could also be used for red meats and fish.